Avocado is a bit of a luxury here, and guacamole is an absolute delicacy. Because of its specialness, our guacamole is really just mashed avocado with seasonings added: lemon juice, salt and pepper, and sometimes onion. That’s about it. If we have a few people, then it becomes a full-blown appetiser with some celery and tomato to…
Create a lighter olive tapenade by popping a stick of celery into the mix. Serve the results on cucumber rounds for an easy appetiser with a difference that suits just about anyone.
A month in Queensland and we were searching for new ideas for salads. This one caught my eye and proved to be a winner. Sorry, no photos just yet thanks to the mysteries of a borrowed iPad. 1 carrot 1 stalk of celery 1 or 2 stems from a fennel bulb 1/4 cup of black…
Leek and potatoes combine to make this soup a real classic. We enjoy this as a hearty evening meal or Sunday lunch rather than the more formal, pureed presentation. Sometimes, we take out a little, puree that, and pour it back in to thicken the soup a bit.
We loved borsch from the first spoonful we had in Russia. Unfortunately, we didn’t think to ask for a recipe, so several years later, we went through our cookbooks and invented something that we thought was similar. At the least, it’s become our memory of the borsch was had all those years ago.
This light soup is an ideal starter, preparing the way for a more substantial roast or casserole. The leek and celery blend together with the rich, velvety flavour of the shallots. A dash of cashew cream finishes it off.
Fassolatha (I love the sound of the word) is one of our family’s favourite soups. It is hearty yet suitable for a summer evening dinner or a late lunch.